Cashew Curry
This delicate, creamy curry is distinctly Sri Lankan and a great one for your vegetarian and vegan friends. I suspect most of us won’t have access to fresh cashews, or even the big and plump Sri Lankan variety, but make it with what you have. It will still be an excellent dish.
Ingredients 17
400 g raw cashews, soaked in cold water for 1 hour, then drained, see my tips below
40 g coconut oil
4 g curry leaves
2 g cumin seeds
400 g brown onion, sliced
25 g garlic, finely chopped
20 g ginger, finely chopped
1 long green chilli, finely chopped
salt flakes
white pepper, freshly ground
20 g white curry powder, see my recipe
3 g turmeric powder
480 ml coconut cream
1 cinnamon quill
2 pieces pandan leaf, 5 cm each
280 ml water
1 ‒ 2 limes, juiced
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Method 6
Soak the in a bowl of cold water for 1 hour. Drain and set aside.
Melt the in a medium saucepan over a medium heat, add the and and cook, stirring, for a minute or so until the curry leaves are fried and the seeds are aromatic.
Add the , , , and and cook, stirring occasionally, for 4–6 minutes until the onion begins to soften. Lightly season with salt flakes and white pepper.
Add the and and cook, stirring, for 1–2 minutes until the powder begins to catch on the bottom of the pan.
Stir in the to coat well, then add the , , and . Reduce the heat to low and simmer gently, stirring occasionally, for 18–20 minutes until the sauce has reduced and thickened.
Season to taste with salt flakes and white pepper and squeeze in a little juice from the just before serving. The curry should be lovely and thick with a bit of pepper heat. Go easy on the lime – it’s just there to cut through the richness rather than dominate.
O Tama Carey's tips
If you are lucky enough to have access to fresh cashews, you don’t need to soak them, so skip that step.
